A beautiful fall or winter dessert that will serve a large crowd.
1 (18.25 ounce) box spice cake mix
1 1/4 cups cinnamon applesauce
1/3 cup vegetable oil
1 (21 ounce) can apple pie filling
1 tablespoon butter
7 teaspoons ground cinnamon, divided
3 cups cold milk
1 large box instant vanilla pudding mix
1 envelope whipped topping mix
1 (12 ounce) carton frozen whipped topping, thawed
1/2 cup chopped walnuts
1/4 cup English toffee bits or almond brickle chips
Preheat oven to 350. Grease a 9X13 pan and set is aside. In a mixing bowl of an electric mixer combine the dry cake mix, applesauce, eggs and oil; beat on medium speed for 2 minutes. Pour the batter into the prepared baking pan. Bake for 35 to 40 minutes or until a wooden pick inserted near the center comes out clean. Cool on a wire rack. In a saucepan combine the pie filling, butter and 1 teaspoon cinnamon until the butter is melted; stir until well blended and set aside.
In another mixing bowl for the electric mixer combine the milk, pudding mix, topping mix and remaining cinnamon. Beat on high until thickened, about 5 minutes. Let stand 5 minutes. Spread a third of the topping in a 6-quart clear glass bowl. Cut cake into cubes; place half over topping. Top with half of the fruit mixture, walnuts and pudding mixture. Repeat layers, ending with remaining topping mixture. Sprinkle with toffee bits. Cover and chill for at least 2 hours.